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Mushroom Lasagna

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Mushroom Lasagna is a hearty and comforting dish that’s perfect for mushroom lovers. This rich, creamy lasagna features layers of tender lasagna noodles, savory mushrooms, and a velvety béchamel sauce, all baked to golden perfection. It’s a great meatless alternative that’s full of umami flavor and satisfying textures. Whether served for a cozy family dinner or a special occasion, this lasagna is guaranteed to impress.

Ingredients

Scale

For the Mushroom Filling:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1½ pounds mushrooms (mixed varieties like cremini, portobello, or shiitake), sliced
  • 1 teaspoon thyme leaves
  • Salt and pepper to taste

For the Béchamel Sauce:

  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups whole milk, warmed
  • ½ teaspoon nutmeg
  • Salt and pepper to taste

For the Assembly:

  • 12 lasagna noodles (cooked according to package instructions)
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Fresh parsley for garnish (optional)

Ingredient Highlights

  • Mushrooms: A mix of mushroom varieties adds depth and complexity to the lasagna.
  • Béchamel Sauce: This creamy white sauce binds the layers together and gives the lasagna its rich texture.
  • Ricotta Cheese: Adds creaminess and lightness between the layers.
  • Nutmeg: Just a pinch enhances the flavor of the béchamel sauce without overpowering it.

Instructions

Prepare the Mushroom Filling:

  1. Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
  2. Cook the Mushrooms: Add the mushrooms and thyme to the pan. Cook until the mushrooms release their moisture and become golden brown, about 8-10 minutes. Season with salt and pepper. Set aside.

Make the Béchamel Sauce:

  1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
  2. Add the Flour: Whisk in the flour and cook for 1-2 minutes to form a roux.
  3. Add the Milk: Gradually pour in the warm milk while whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
  4. Season: Stir in the nutmeg, salt, and pepper. Set the sauce aside.

Assemble the Lasagna:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Layer the Lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles on top. Add a layer of the mushroom mixture, followed by dollops of ricotta, a sprinkle of mozzarella, and a drizzle of béchamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel, mozzarella, and Parmesan.
  3. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is bubbly and golden brown.
  4. Cool and Serve: Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh parsley, if desired.

Nutrition

Find it online: https://herbites.com/mushroom-lasagna/